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These are the hydrolytic products of compound lipids These are present in animal and plant food They are obtained from hydrolysis of fats They are hydrocarbons derivatives Physical properties of lipids Mostly fats and oils are colorless, odorless where any color is present due to some external group attached They have less than one specific gravity They have low melting points They are poor conductors of heat and electricity When agitated with water in the presence of soap they form emulsions Chemical properties of lipids Hydrolysis It takes place by heating a triglyceride with water at higher temperature and pressure in the presence of an enzyme called lipase which results in the formation of fatty acid and glycerol

Goldner JL, Hayes MG

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PMID 35570246

and, as might have been expected, he found Columbus guilty of every charge made against him